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It takes more than a few lakes full of water to simply grow what we eat, and another sea-full to process it before we put into our mouths.

So, it’s no surprise that entrepreneurs and agricultural pioneers are eager to find new ways to feed the world’s growing appetite at the same time that scarcity of water and costs for its use are growing.

It explains why many with ties to California’s water industry gathered in Clovis this week for a two day conference with the theme “How Water Efficient Technologies Will Secure Our Future Food Supply.”

The 2nd Annual BlueTech Valley Conference drew more than 30 speakers, including top executives from some of the region’s leading processing operations, including Stuart Woolf, president of Woolf Farming Co., and Bill Smittcamp, president and CEO of Wawona Frozen Foods.

Woolf and Smittcamp, along with other panelists, outlined innovative steps their processing operations have taken to reduce not only the amount of water used, but the amount of effluent discharged into county and city municipal waste systems.